2cupsall-purpose flour (can substitute with bread flour, Kamut flour, einkorn flour, or 1/2 whole wheat)
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
Instructions
Lightly grease griddle or skillet with cooking oil. Heat griddle to 350°F, or heat a large skillet over medium-low heat.
In medium bowl, whisk together the wet ingredients: butter, eggs, milk, maple extract, and sourdough starter until just blended. Stir in the dry ingredients: flour, baking soda, baking powder, salt. There may be some small lumps. Once the pancake mixture starts to bubble, it's ready to cook. If pancake batter is too thick, add 1 Tablespoon of buttermilk.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each sourdough pancake. Add batter to the hot griddle. Cook about 1-2 minutes, until there are bubbles across the top and until edges are dry. Using a pancake turner, turn and cook another side until golden brown. Serve warm with butter and maple syrup, or fresh fruit.
Notes
Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days. Reheat in the microwave oven, covered with a damp paper towel, for 30-second intervals.